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Are you a pasta lover and want to try new pasta recipes every time? HereI am going to present the Top rated Spaghetti LunchIdeas to adorn your lunch table! These spaghetti recipes are easy to cook and need a reasonable budget! So, do not miss out the following lunch ideas of spaghetti. Here we go!

Ingredients

Spaghetti With Meatballs

Spaghetti with meatballs is a fantastic idea to have fun with your lunch time! You will have to put no more effort or pennies to make the dish for lunch. Here I am going to share the recipe!

Take a packet of spaghetti and put it in the salted boiling water. Wait for 8-10 minutes until it cooks. Then drain the water and sprinkle the tap water to normalize the temperature. Heat oil in a wok and add meatballs into it. Then add mushrooms, green chili and diced tomato. Stir it to cook. Add salt and pepper to taste. Then add spaghetti and stir. Add cheese into it and cover until it melts. The lunch dish is ready to serve hot!

Spaghetti With Chicken Chunks

It is also one of the best spaghetti lunch ideas. You have to simply boil the spaghetti in salted water and drain the water. Then take a bowl, put the boiled spaghetti into it, add mushrooms, chicken chunks, tomato slices, onion, green chili and other vegetables of your choice. Sprinkle salt and black pepper powder, add cheese and bake on 170 celsius in preheated oven for 30 minutes.

You can cook the spaghetti with chicken chunks using the same ingredients instead of baking. It is up to your own choice! The yummy dish is ready to serve!

Spaghetti With Vegetables And Tomato Sauce

Take a packet of spaghetti and boil it in the salted water. Then drain the water after 8-10 minutes or when the spaghetti is cooked.

Take a pan and pour 3-4 tablespoons of oil into it. Add diced onion, diced tomato, diced bell pepper, broccoli, green chili, mushrooms, cabbage, and carrots. Then stir the veggies to get partially cooked. Add salt and black pepper to taste. Then add tomato sauce and spaghetti and stir well. Allow it to the simmer and cover the pan. After a few minutes, remove the pan from heat and serve the dish hot in your lunch!

Spaghetti Lunch Ideas With Tomato Sauce

Boil the spaghetti in salted water for 8-10 minutes and then drain the water. Then take a wok and add some oil into it. Choose the veggies of your own choice like onion, mushrooms, carrots, cabbage, bell pepper and tomato, and add all these veggies into the pan. Stir to cook the veggies partially. You can add chicken chunks also if you like. Then add tomato sauce, salt, and black pepper into the pan. Stir and cover the pan allowing it to simmer on low flame. You can add cheese also into the recipe. After a while, remove the pan from the heat and serve the spaghetti hot on your lunch table!

So, that is all about the best ever Spaghetti Lunch Ideas you can try yourself. These recipes are not too costly to try nor time consuming. You can easily cook these recipes to adorn the lunch tables at your homes!

How To Make A Pasta Dish

Are you fond of eating Pasta, and want to make it yourself? Here I am going to give you guidelines about how to make a pasta dish by your own! Now it is not a big deal to make pasta with the low budget and within the least time! You just have to follow the instructions given below. Just gather the ingredients, utensils, and sauces and within few minutes your pasta will be done at all. Here we go!

Pasta is a popular Italian dish that is really delicious and is liked to eat among the people from all over the world. People of all age groups are fond of eating pasta and this post will help all those to make the yummy pasta by their own within now time!

Common Types Of Pasta

The common types of pasta shapes are given below! You can choose the shape of your choice!

Elbow Macaroni

Bow Ties

Fettuccine Pasta

Angel Hair

Rotini

Jumbo Shells

Linguine

Rigatoni

Penne

Pappardelle

Orzo

Shells

Spaghetti

Ziti

Pasta Ingredients

Pasta (as per your needs)

Tomato Pasta Sauce (Homemade or Jar)

Meat

Vegetables

Oil

Salt

Black Pepper

Boiling The Pasta

Take sufficient quantity of water in a pan, put some salt in it, and allow it to heat. When water starts boiling, add the pasta into the water for few minutes. Usually, it takes 5-7 minutes to soften the pasta. Check the pasta regularly till it softens. Then remove the water and introduce the tap water to cool the pasta. Add few drops of oil to the boiled pasta and stir. It will prevent the pasta to stick mutually.

Prepare Pasta

Take another pan and heat. Add few tablespoons of oil into the pan. Add boiled meat and steamed vegetables into it. Then add pasta into the pan. Add salt to taste and 1 teaspoon of black pepper. Stir the ingredients well. Then add tomato pasta sauce into the pan and stir. Mix the contents well, cover the pan. Then remove the pan from heat until the pasta is cooked. Serve hot with chilli sauce.

Precautions To Make A Pasta Dish

Boil the pasta carefully as it might not get overcooked nor remain uncooked partially.

Do not use too much oil to cook your pasta.

Do seasoning of the pasta carefully by using the proper amounts of salt and pepper.

Cook the pasta on medium heat.

Use the sauces of good quality as the pasta dish taste depends on the sauces.

Prevent the pasta gets adhered by using the drops of oil after boiling.

Use fresh vegetables and fresh meat to make a pasta dish, it will enhance the taste of your pasta dish.

You can use herbs like parsley in the pasta dish if you like the taste.

So, that is all about how to make a pasta dish at your home! It is quite easy, quick and low budget recipe. You can get lots of fun of eating the pasta by making it by your own! It saves your time and money. So, try the recipe and go rocking!

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

Method

Preheat the oven to 325 degrees F.

Place the carrot, celery, onion, red bell pepper, mushrooms, and garlic in a food processor, and pulse until very finely chopped, almost to a puree. Place the minced vegetables into a large mixing bowl, and mix in ground chuck, Worcestershire sauce, and egg. Add Italian herbs, salt, black pepper, and cayenne pepper. Mix gently with a wooden spoon to incorporate vegetables and egg into the meat. Pour in bread crumbs. With your hand, gently mix in the crumbs with your fingertips just until combined, about 1 minute.

Form the meatloaf into a ball. Pour olive oil into a baking dish and place the ball of meat into the dish. Shape the ball into a loaf, about 4 inches high by 6 inches long.

Bake in the preheated oven just until the meatloaf is hot, about 15 minutes.

Meanwhile, in a small bowl, mix together brown sugar, ketchup, Dijon mustard, and hot sauce. Stir until the brown sugar has dissolved.

Remove the meatloaf from the oven. With the back of a spoon, smooth the glaze onto the top of the meatloaf, then pull a little bit of glaze down the sides of the meatloaf with the back of the spoon.

Return meatloaf to oven, and bake until the loaf is no longer pink inside and the glaze has baked onto the loaf, 30 to 35 more minutes. An instant-read thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C).

In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don’t want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky.

Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that’s life.)

As always the key to great cooking is preparation and quality ingredients.

Wash chicken and pat dry with paper towels. Pour buttermilk into a large bowl. Place chicken into bowl and soak in your refrigerator for about 4 hours.

Now it’s time to form your mixture. In another large bowl, crush cornflakes well. After crushing cornflakes add flour, seasoning salt, garlic, onion powder, cayenne pepper and poultry seasoning.

After about 4 hours remove chicken from the refrigerator.

Place egg yolks into a small bowl and beat until smooth.

Find yourself a paper or plastic bag that will be used to shake the chicken. Now place enough mixture to coat a piece of chicken into the bag.

Dip a single piece of chicken into the egg yolks and then shake the chicken in the mixture. Do this twice for each piece of chicken. Allow your chicken to sit at room temperature for about 10 minutes before frying.

Follow the instructions on your deep fryer for preparing and heating your oil. When the oil is ready place your chicken into fryer and cook until done. The chicken should be golden brow, using tongs turn the chicken if necessary. Don’t overcrowd the fryer.

Place an 8-quart Dutch oven over low heat and add the bacon. Cook slowly until the bacon is crispy and has rendered its fat, 25 to 30 minutes. Remove the bacon from the pan for another use. Add the onion, salt, and pepper and stir to combine. Place the clove and star anise into a small spice bag, add to the Dutch oven and stir to combine. Cook, uncovered, over low heat, stirring occasionally, until the onions caramelize, 45 to 60 minutes. Add the celery and the 3 cloves of minced garlic to the pan and continue to cook over low heat until the celery is semi-translucent, approximately 30 minutes. Remove the spice bag from the pot.

Meanwhile, place a wide 4-quart saute pan, over high heat. Add 1 tablespoon of the olive oil and once it shimmers, add the beef chuck and the pork butt and cook, stirring frequently, until the meat is well browned, 4 to 5 minutes. Transfer the meat to a colander to drain. Return the pan to high heat, add 1/2 cup of the wine and deglaze the pan, scraping up any browned bits from the bottom of the pot. Transfer these bits and any remaining wine to the Dutch oven along with the meat.

Add another 1/2 cup of the wine, evaporated milk, beef broth, and mushrooms to the Dutch oven and stir to combine. Cover and cook over low heat, stirring occasionally, for 3 hours.

Once the sauce has been cooking for 1 1/2 hours, place the 4-quart saute pan over medium heat and add 1 tablespoon of olive oil. Once it shimmers, add the 2 cloves of sliced garlic and cook for 30 to 45 seconds or until fragrant. Do not allow the garlic to brown. Add the tomatoes, oregano, basil, and marjoram and cook until most of the liquid has evaporated, approximately 30 minutes. Add the remaining 1/4 cup wine, tomato paste, ketchup, vinegar, and Worcestershire sauce and stir to combine. Decrease the heat to low and simmer for 30 minutes. Increase the heat to medium high; add the remaining 1 tablespoon of olive oil, and cook, stirring constantly, for 2 to 3 minutes.

Transfer the tomato mixture to the meat mixture and stir to combine. Simmer the sauce, uncovered, over low heat, stirring occasionally, while preparing the pasta.

For the pasta:

Bring the water and salt to a boil over high heat. Carefully add the pasta, stirring quickly to separate. Cover and return to a boil, being careful that the water does not boil over. Once boiling again, uncover and continue to cook until slightly less than al dente, 5 to 6 minutes. Drain in a colander.

Add the pasta to the meat sauce and cook, over low heat, for another 2 to 3 minutes or until the pasta is al dente. Add the Parmesan cheese and toss to combine. Transfer pasta and sauce to a serving bowl or individual bowls and serve.